Chicken Cordon Bleu with Parmesan Cream Sauce

A Family Favorite with or without the Parmesan Cream Sauce :)

6 Chicken Breasts flattened
6 slices Swiss Cheese
Oscar Mayer Carving Board Ham (deli)
Extra Crispy Shake-N-Bake Original (2 envelopes)

Preheat Oven to 350*
Flatten Chicken Breasts to appx. 1/8 inch
Place one slice of Swiss Cheese and small portion of Ham in the center of each piece of chicken. Roll up chicken, jelly roll style.
Dip in Shake-N-Bake and place in non-stick sprayed Baking dish.
Bake, uncovered at 350* for 40-45 minutes

Sauce:
2 1/2 TBS Butter
2 TBS Flour
Splash of White Wine
2 C Heavy Cream (+ a little more if needed)
2/3 C Parmesan Cheese (Grated)
1 tsp Garlic Powder
2 Dashes of Paprika
1 TBS Dried Parsley Flakes
Salt and Pepper to taste

In sauce pan, melt butter and wisk in flour ~ making a Rue
Add lg splash of white wine and wisk in
Add 1/2 of Heavy Cream and wisk together, then add the rest and wisk
Add in the Parmesan Cheese, Garlic Powder, Paprika, Parsley Flakes and Salt and Pepper and wisk together until it becomes a gravy consistency.
Pour over Chicken Cordon Bleu and Serve.